Creamy Macaroni Chicken Soup

• 500 g chicken breast
  
• 4 cloves garlic (minced)
  
• 2 white onions (minced)
  
• 1 large bell pepper (seeded and sliced into strips)
  
• freshly ground black pepper
  
• 2 carrots (sliced into thin strips)
  
• 350 g macaroni noodles
  
• 2 cups evaporated milk
  
• 1 medium cabbage (roughly shredded)
  
• 2 Tbsp margarine
  
• fish sauce / patis
  
• rock salt
  
• chopped spring onions

Creamy Macaroni Chicken Soup Cooking Instructions

Boil the chicken in 4 cups water. Save the broth to be used later.
Shred the Chicken meat with your fingers. Set aside.
Saute garlic and onion in oil over medium heat.
Add the bell pepper and cook until aromatic.
Stir in the shredded chicken.
Season lightly with ground black pepper.
Add the carrots, a quick sauté then the macaroni. Give it a stir to get the fat all around the pasta.
Pour in the chicken broth and 5 cups water. Simmer.
Pour in the milk, stirring gently.
Add the cabbage. From this point, the macaroni and the cabbage will cook at about the same time.
Add the margarine.
Season with patis or salt.